Looking back on 2024 and forward to 2025 in Montreal's dining scene (plus Michelin Guide hopefuls)

Montreal’s dining scene in 2024 was anything but static—it was electric, unpredictable, and packed with collaborations that brought new life to the city’s kitchens and bars. Chefs leaned into their creativity, delivering dishes and concepts that felt more personal, while diners embraced the vibrant collision of cultures and flavours that define the city’s identity. But with rising costs and shifting dining habits, the landscape is evolving, and 2025 promises a mix of challenges and innovation.

We spoke to local food insiders to reflect on the year that was and what might lie ahead. Expect more low-ABV cocktails, a surge of charming wine bars, and smart, waste-conscious menus designed for the savvy diner.

And with the Michelin Guide finally arriving in Quebec? The spotlight is on the city’s culinary heavyweights, from beloved institutions like Joe Beef and Toqué! to boundary-pushing spots like Mastard and Beba.

Here’s what the pros had to say about where Montreal has been—and where it’s going.

If you could sum up the past year's food and drink scene in a word, sentence or statement, what would it be?

Alison Slattery, @twofoodphotographers: “I wouldn't want to live anywhere else. It’s competitive, vibrant, flavourful, and diverse. The food scene here is absolutely solid. Every time I travel around North America, I always miss Montreal and the amazing food we serve.”

Scott Usheroff, @cravingcurator: "A dynamic blend of innovation and tradition."

Victor Yu, @randomcuisine: "It's an embodiment of Quebec's culinary identity through a celebration of Quebec's unique terroir."

Natacha Guiragossian of @natachaeats: “Very interesting and unpredictable!”

Charles Nguyen of @mtlcharles: “A collision of creativity and cultures, where world flavours find their Montreal flair.”

Tommy Dion of @lecuisinomane: “Collaboration.”

Ivy Lerner-Frank, @ivylernerfrank: “Settling in. I think chefs are showing more of their personalities and now that things seem (kind of?) back to normal again, they're seizing the day: ‘This is what we want to do, and what we've always wanted to do, so we're doing it. Now.’”

Rachel Cheng, @rachelhollycheng: “Electric.”

Got any predictions for Montreal's food and drink world in 2025?

Alison Slattery, @twofoodphotographers: “I think we can expect a lot more zero-alcohol cocktails & beers. Possibly more plant-based recipes. Low-impact packaging & food sustainability in reducing food waste. I saw on Instagram how these guys are making dried pasta from leftover bread & I think this could be more of a thing in 2025.” 

Victor Yu, @randomcuisine: "2024 was the year of the onigiri, so I'm not surprised that we'll see more of them in 2025. We're already starting to see the first onigiri croissants at DonDonya. As for drinks, consumers are increasingly interested in non-alcoholic options. This is evident in the rise of non-alcoholic shops like Apéro à Zéro and the growing trend of restaurants offering mocktail pairings instead of traditional wine pairings."

Natacha Guiragossian of @natachaeats: “I think there will be more wine bars opening up. Small and charming wine bars with great food and great wine, of course.”

Scott Usheroff, @cravingcurator: "A resurgence of golden era delis, rotisseries, soup & sandwich shops. It’s time."

Charles Nguyen of @mtlcharles: “In 2025, diners will prioritize smart spending. Expect restaurants to deliver exceptional quality and service, minimize waste through creative menus, and offer transparent pricing—proving that value is about more than just a low price.”

Ivy Lerner-Frank, @ivylernerfrank: “Costs are definitely rising, so a reaction to that is bound to be on the way. People are holding back going out to eat—it's definitely a luxury. For those fortunate enough to be able to afford restaurants, I'm seeing a lot of interest in big, unfussy, plates of food—Casavant's sausage with potato purée and La Lune's rotisserie chicken with fries and gravy are two examples of this kind of just-sit-down-and-eat style; there's a certain nostalgia in all that.

"The upcoming Chez Greenberg in Mile End promises a retro-bubby-in-the-kitchen feeling, too; that one should be fun. Zero waste and more nose-to-tail cooking, too, like what Marc Cohen at Lawrence and Ari Schor is braising at Beba with great intentionality.”

Rachel Cheng, @rachelhollycheng: “I think it'll be more commonplace to see lower or zero-alcohol options at restaurants and bars. And with tightening budgets, I hope folks will move towards a planetary health diet, where we prioritize plant proteins and eat less meat, but better meat.”

Who do you think will be on the Michelin Guide to Quebec in 2025?

Alison Slattery, @twofoodphotographers: “Geez, there’s so many great & deserving restaurants right now, but I’m gonna guess the institutions of Montreal like Au Pied du Cochon, Toqué!, Mon Lapin, Joe Beef, and Maison Boulud, but I have my eyes on a few others. I am hoping they will be a little more generous.”

Victor Yu, @randomcuisine: "Considering that Groupe La Tanière has won several Prix Lauriers in recent years, I won't be surprised if the Tanière3 makes the list."

Scott Usheroff, @cravingcurator: "We’ll have to wait and see, asides from the usual suspects I hope they pay dues to the more obscure offerings we Montrealers are so proud of."

Natacha Guiragossian of @natachaeats: “Le Club Chasse et Pêche, it’s a Montreal institution! Also Cabaret L'enfer—chef Massimo and his team create magic—and Mastard, as chef Simon Mathys is an extremely underrated chef creating Michelin-level dining.”

Alessandro Rea and Michael Grande of @mangiabeneboys: “It’s pretty cool that Quebec will finally be on the Michelin Guide in 2025. Some restaurants that come to mind are Mastard, Moccione, Casavant, Tuck Shop, and Maison Boulud.”

Charles Nguyen of @mtlcharles: “Beba, Casavant, Claire Jacques, Juliette Plaza, La Spada, Monarque, Okeya Kyujiro, Parapluie, Restaurant Île de France - Le 9e, and Vin Mon Lapin.” 

Ivy Lerner-Frank, @ivylernerfrank: “I won't dare a prediction here. I just hope that the judges understand what's on offer in Montreal and across the province—pride in Québec's phenomenal terroir and genuine, warm hospitality. The spirit of support, collaboration, and mutual admiration characterizes the food scene in Montreal, and it would be a shame if that changed in any way after these awards—or if chefs (or the public) view their value determined by whether or not they get recognition.”